Main vegetables: white gourd, kelp, radish, corn, lotus root, tofu, peanuts, mushrooms and red dates. Meat: chicken, duck, black-bone chicken, ribs, fish, beef and mutton, seafood, etc. Traditional Chinese Medicine: Ginseng, Astragalus, Yam, Lycium barbarum, etc. , dried fruits, such as medlar, longan, ginkgo, etc.

Methods and equipment:

"Crock soup" is a popular flavor dish in the south. It uses a special large crock, the bottom of which can burn fire, and the crock is built with an iron frame. The chef puts the small crock filled with soup layer by layer into the iron frame in the crock, then lights charcoal, and uses the high temperature generated by charcoal fire to cook the soup in the crock.

The big crock for making "crock simmer soup" is about 1.3 meters high and made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can hold charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 30 small cylinders. The top of the cylinder has an iron cover, which can be opened at any time. Charcoal and crock are put in from the top with iron clips. The small crock for soup is about 18cm high and 20cm in diameter. It has a small handle, which can be held by hand and served on the table. In addition, there is a small cover with a small hole on it, which is used to exhaust excess heat when stewing soup.

When simmering soup, wash all kinds of raw materials, put them in a small crock, add seasoning, add clean water (preferably pure water), cover the crock, put it on the iron rack in the crock, simmer the soup for 8 ~ 12 hours, and take it out. There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables.